Are you ready to warm up with a delicious and spicy bowl of chili? Look no further! This article brings together 18 mouth-watering vegetarian chili recipes that will tantalize your taste buds. From classic three-bean combinations to bold and adventurous flavors, there’s something for everyone in this collection.
Whether you’re a fan of sweet potatoes or chipotle peppers, black beans or butternut squash, we’ve got you covered. Our spicy vegetarian chili recipes are perfect for a cozy night in, a potluck gathering, or even as a nutritious meal prep option. So grab your favorite ingredients and get ready to heat things up with these 18 scorching hot and savory vegetarian chili recipes!
Classic Three-Bean Vegetarian Chili
Classic Three-Bean Vegetarian Chili: A Hearty and Flavorful Winter Staple
This recipe makes a big batch of chili that’s perfect for a weeknight dinner or a weekend gathering. With three types of beans, rich tomato flavor, and a hint of smokiness from the cumin, this vegetarian chili is a crowd-pleaser.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1/4 cup water
Instructions:
1. In a large pot or Dutch oven, sauté the onion and garlic in a little bit of oil until softened.
2. Add the chili powder, cumin, and paprika; cook for 1 minute.
3. Stir in the canned tomatoes, beans, salt, and pepper.
4. Bring to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
5. Serve hot, garnished with chopped fresh cilantro or scallions, if desired.
Cooking Time: 20-25 minutes
Sweet Potato and Black Bean Chili
This hearty and flavorful chili is perfect for a cozy night in or a tailgating party. The sweet potatoes add natural sweetness, while the black beans provide a boost of protein and fiber.
Ingredients:
– 1 large sweet potato, peeled and diced
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can diced tomatoes
– 1 can tomato paste
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 1/4 cup water
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper until tender.
2. Add the diced sweet potato, black beans, cumin, chili powder, salt, and pepper. Cook for 5 minutes.
3. Stir in the diced tomatoes and tomato paste. Add water as needed to achieve desired consistency.
4. Bring to a simmer and cook for 20-25 minutes or until the sweet potatoes are tender.
Cooking Time: 25-30 minutes
Quinoa and Lentil Chili
This hearty and nutritious chili recipe combines the nutty flavor of quinoa with the comforting warmth of lentils, all wrapped up in a rich tomato-based broth. Perfect for a cozy night in or a quick lunch on-the-go.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 cup brown or green lentils, rinsed and drained
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups canned crushed tomatoes
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a large pot, sauté onion, garlic, and bell pepper until tender.
3. Add lentils, crushed tomatoes, cumin, paprika, salt, and pepper. Stir well.
4. Simmer chili for 30-40 minutes or until lentils are tender.
5. Serve hot, garnished with chopped fresh herbs or a dollop of yogurt (optional).
Cooking Time: 45-50 minutes
Spicy Chipotle Vegetarian Chili
This Spicy Chipotle Vegetarian Chili recipe is a flavorful and spicy twist on traditional chili, perfect for warming up on a chilly day. With the smoky heat of chipotle peppers in adobo sauce, this vegetarian chili is sure to satisfy your cravings.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon chipotle peppers in adobo sauce
– Salt and pepper to taste
– Optional: jalapeños, sour cream, shredded cheese for toppings
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion, garlic, and red bell pepper. Cook until tender, about 5 minutes.
3. Add the vegetable broth, diced tomatoes, cumin, smoked paprika, and chipotle peppers. Stir to combine.
4. Bring to a simmer and cook for 20-25 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Butternut Squash and Chickpea Chili
This vegan-friendly chili recipe combines the comfort of butternut squash with the creaminess of chickpeas, all wrapped up in a rich and flavorful broth. Perfect for a cozy evening or a quick lunch, this dish is sure to warm your belly and your heart.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes (14.5 oz)
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet lined with parchment paper.
2. Roast the squash for 45-50 minutes, or until tender.
3. In a large pot, sauté onion, garlic, and bell pepper over medium heat until softened.
4. Add chickpeas, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper to the pot. Stir well.
5. Once squash is cool enough to handle, scoop out flesh and add it to the pot. Simmer for 20-25 minutes or until flavors have melded together.
6. Taste and adjust seasoning as needed. Serve hot, garnished with cilantro if desired.
Cooking Time: Approximately 1 hour 15 minutes
Mushroom and Walnut Chili
This hearty and aromatic chili combines the earthy flavors of mushrooms with the crunch of walnuts, perfect for a cozy dinner or a potluck gathering.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup chopped fresh parsley
– 1/2 cup chopped walnuts
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp chili powder
– 1 tsp ground cumin
– Salt and pepper to taste
– 1/4 cup beef broth
Instructions:
1. Brown the ground beef in a large pot over medium-high heat, breaking it up into small pieces.
2. Add the onion, mushrooms, parsley, walnuts, chili powder, and cumin. Cook until the vegetables are tender, about 10 minutes.
3. Stir in the diced tomatoes, beans, salt, pepper, and beef broth.
4. Bring to a simmer and cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 35-40 minutes
Pumpkin and Black Bean Chili
Pumpkin and Black Bean Chili: A Hearty and Flavorful Fall Favorite
This recipe combines the warmth of pumpkin with the comfort of black beans, creating a deliciously unique chili that’s perfect for the cooler months.
Ingredients:
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup canned pumpkin puree
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper, to taste
– 1/4 cup water
Instructions:
1. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
2. Add the pumpkin puree, black beans, diced tomatoes, cumin, chili powder, salt, and pepper. Stir well to combine.
3. Pour in the water and bring the mixture to a simmer.
4. Reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Smoky Tempeh Chili
This recipe brings a twist to traditional chili with the addition of smoky tempeh, adding depth and umami flavor to this hearty, comforting dish. Perfect for a cold winter’s day or a quick weeknight dinner.
Ingredients:
– 1 cup cooked tempeh, crumbled
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Heat olive oil in a large pot over medium-high heat.
2. Add onion, garlic, and red bell pepper; cook until vegetables are tender, about 5 minutes.
3. Add tempeh, chili powder, cumin, smoked paprika, salt, and pepper; stir to combine.
4. Stir in diced tomatoes and kidney beans.
5. Bring mixture to a simmer; reduce heat to low and let cook for 20-25 minutes or until flavors have melded together.
Cooking Time: 20-25 minutes
Roasted Corn and Poblano Chili
Roasted Corn and Poblano Chili Recipe
Summary: This recipe combines the sweetness of roasted corn with the smokiness of poblanos, resulting in a hearty and flavorful chili perfect for any occasion. With minimal prep time and easy cooking, this dish is sure to become a family favorite.
Ingredients:
• 2 large poblano peppers
• 1 cup frozen corn kernels
• 1 red bell pepper, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 cup vegetable broth
Instructions:
1. Preheat oven to 400°F.
2. Roast poblano peppers for 10-15 minutes or until charred, then peel off skin and chop.
3. Heat oil in a large pot over medium heat; sauté onion and bell pepper until tender.
4. Add garlic, cumin, smoked paprika, salt, and pepper; cook 1 minute.
5. Stir in roasted corn kernels, diced tomatoes, and vegetable broth; bring to a simmer.
6. Add chopped poblanos; reduce heat and let chili simmer for 15-20 minutes or until flavors meld together.
Cooking Time: 30-40 minutes
Red Lentil and Tomato Chili
This recipe is a flavorful and nutritious twist on traditional chili, packed with the nutritional benefits of red lentils and juicy tomatoes.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can of diced tomatoes)
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper, to taste
– 4 cups vegetable broth
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until softened.
2. Add lentils, tomatoes, bell pepper, cumin, chili powder, salt, and pepper. Stir to combine.
3. Pour in broth and bring mixture to a boil. Reduce heat to low and simmer for 30-40 minutes or until lentils are tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped fresh cilantro or scallions, if desired.
Cooking Time: 30-40 minutes
Cauliflower and White Bean Chili
This hearty and nutritious chili is a perfect blend of creamy white beans, tender cauliflower, and aromatic spices. With minimal prep time and simple cooking steps, this recipe is a great option for a quick and satisfying meal.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper over medium-high heat until tender.
2. Add the cauliflower and cook until slightly tender, about 5 minutes.
3. Stir in the cannellini beans, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper.
4. Bring to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed.
Cooking Time: 30-40 minutes
Zucchini and Kidney Bean Chili
A flavorful and nutritious twist on traditional chili, this recipe combines the best of summer with the comfort of a warm bowl. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 medium zucchini, diced
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 1 cup vegetable broth
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper over medium heat until tender.
2. Add the zucchini, kidney beans, cumin, chili powder, salt, and pepper. Cook for 5 minutes, stirring occasionally.
3. Stir in the diced tomatoes and vegetable broth. Bring to a simmer.
4. Reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together.
5. Serve hot, garnished with chopped fresh cilantro (optional).
Cooking Time: 25-30 minutes
Green Chile and Pinto Bean Chili
This hearty, spicy chili is a staple of New Mexican cuisine, perfect for a cozy dinner or a potluck gathering.
Ingredients:
– 1 lb ground beef (or ground turkey, chicken, or beans for a vegetarian option)
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups pinto beans, drained and rinsed
– 1 cup chopped fresh green chile peppers (or 1/4 cup dried green chile flakes)
– 1 can (14.5 oz) diced tomatoes
– 1 tsp chili powder
– Salt and pepper to taste
– 1/4 cup water
Instructions:
1. Brown the ground beef in a large pot over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the onion and garlic; cook until the onion is translucent.
3. Stir in the pinto beans, green chile peppers (or flakes), diced tomatoes, chili powder, salt, and pepper.
4. Add the water and bring to a simmer.
5. Reduce heat to low and let chili cook for 20-25 minutes or until flavors have melded together.
Cooking Time: 30-35 minutes
Serves: 6-8 people
Eggplant and Chickpea Chili
This flavorful chili recipe combines the natural sweetness of eggplant with the nutty taste of chickpeas, all wrapped up in a rich and spicy tomato-based sauce. Perfect for a chilly evening or a quick weeknight meal.
Ingredients:
– 2 medium eggplants, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup vegetable broth
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
2. Add eggplant, cumin, smoked paprika, salt, and pepper. Cook, stirring occasionally, until eggplant is tender, about 10 minutes.
3. Stir in diced tomatoes, chickpeas, and vegetable broth. Bring to a simmer.
4. Reduce heat to low and let chili cook for 20-25 minutes or until flavors have melded together.
Cooking Time: 40-45 minutes
Mexican-Inspired Veggie Chili
Mexican-Inspired Veggie Chili Recipe
A hearty and flavorful vegetarian chili that combines the bold flavors of Mexico with the comfort of a warm, spicy bowl.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups chopped bell peppers (any color)
– 2 cups cooked black beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
3. Add the bell peppers; cook until they start to soften, about 3-4 minutes.
4. Stir in the cumin, smoked paprika, and chili powder; cook for 1 minute.
5. Add the black beans, diced tomatoes, salt, and pepper; stir well.
6. Bring the mixture to a simmer; reduce heat to low and cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 25-30 minutes
Serve hot, garnished with chopped cilantro if desired.
Coconut Milk and Black Bean Chili
Elevate your chili game with this creamy and flavorful twist on a classic! This recipe combines the richness of coconut milk with the heartiness of black beans, onions, and bell peppers.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 medium onion, diced
– 2 medium bell peppers, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup coconut milk
– 1 tsp ground cumin
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot, sauté onion and bell peppers in a little oil until tender.
2. Add garlic and cook for 1 minute.
3. Stir in cumin, then add black beans, diced tomatoes, and coconut milk.
4. Bring to a simmer and let cook for 20-25 minutes or until flavors have melded together.
5. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Spicy Miso and Tofu Chili
This Spicy Miso and Tofu Chili is a flavorful and comforting vegan dish that combines the rich flavors of miso paste, spicy chili flakes, and tender tofu. Perfect for a cozy night in or a quick lunch.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 2 teaspoons miso paste
– 1 teaspoon chili flakes
– Salt and pepper, to taste
– Optional: chopped green onions, sesame seeds, or cilantro for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, garlic, and ginger; cook until onion is translucent (3-4 minutes).
3. Add tofu, diced tomatoes, vegetable broth, miso paste, and chili flakes. Stir to combine.
4. Bring mixture to a simmer, then reduce heat to low and let cook for 20-25 minutes or until flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with desired toppings (if using).
Cooking Time: 25-30 minutes
Rainbow Vegetable Chili
Add a pop of color and flavor to your meal with this vibrant Rainbow Vegetable Chili recipe! This hearty dish is perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 orange bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 2 cups vegetable broth
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
3. Add the bell peppers; cook for an additional 5 minutes.
4. Stir in the cumin, smoked paprika, salt, and pepper.
5. Add the diced tomatoes, kidney beans, and vegetable broth; bring to a simmer.
6. Reduce heat to low and let chili cook for at least 20-25 minutes or until the flavors have melded together.
Cooking Time: 25-30 minutes
Summary
Looking for a flavorful and spicy vegetarian chili recipe? Look no further! We’ve gathered 18 mouth-watering recipes that are sure to satisfy your cravings. From classic three-bean chilies to innovative quinoa and lentil combinations, there’s something for everyone. Try our Sweet Potato and Black Bean Chili, Spicy Chipotle Vegetarian Chili, or Butternut Squash and Chickpea Chili for a taste adventure.
